|¾ cup||Toor dhal|
|15 nos||Shallots (sambar onions )|
|½ no||Onion(cut lengthwise)|
|10 cnt||Curry leaves|
|1 no||Green chili|
|½ tsp||Asafoetida & turmeric|
|1 no||Red chili(broken into two)|
|4 nos||Red chili|
|2 tbsp||Coriander seeds|
|½ tsp||Fenugreek seeds|
|1 tsp||Cumin seeds|
|6 nos||Pepper corns|
|2 tsp||Corn flour|
|Salt(as per taste)|
Cook toor dhal with turmeric powder.
Fry red chillies (4), coriander seeds, fenugreek seeds, cumin seeds and pepper corns in kadai without oil i medium heat for 4 minutes(don’t let red chillies to turn black). Grind into fine powder & keep it aside.
In 1/2 cup water mix corn flour and keep aside.
Heat the oil in the pan. Add mustard, after it splutters add 1 red chilli (broken into two), asafoetida and curry leaves one by one. Then add shallots and 1/2 the onion. Saute’ for 1 minute in medium heat(don’t let it to turn brown), now put green chilli and tomatoes…fry till the tomatoes become soft.
In cooked dhal add some more water you required (or 3/4 cup) and pour in the pan, add salt and let it to boil for 2 minutes. Then add ground powder and let it to boil for 8 to 10 minutes. Atlast add corn flour mix and simmer the stove. The sambar becomes thick. Switch off. Garnish with cilantro and close with lid. Serve after 5 minutes.